Mushroom Stroganoff

I love mushrooms (who knew some folk don't feel the same?), so this recipe from The Irish Countrywomen's Association Cookbook was calling my name.  I used to make a similar dish which is a mushroom and paprika soup, also an Irish recipe.  Maybe there's foraging to be done in those Irish landscapes :=) - but grab yourself a mycology handbook first!

Well, now you know I'm going to have to mention The Mushroom Killer!  There is a murder trial going on at present, where a Victorian woman has been charged with poisoning four relatives (three died) with a Beef Wellington dish (recipe from Nagi/Recipe Tin Eats can you believe?).  There's so much circumstantial evidence pointing to her guilt, but we will have to wait to see what the jury thinks.   

But you definitely won't get ill when you eat this delicious 'shroomy dish, my friends.  It's vegetarian, of course, but I added some chicken to pump up the protein factor.  Maybe add some marinated tofu steaks instead ...

butter makes everything better :=)

Serves 4:

ingredients:

450g.-500g./16-18 oz mushrooms, chopped into quarters  see Notes

2-3 Tbs olive oil

50g./1.8 oz butter (more or less, as you see fit)

2-3 Tbs brandy, sherry, vodka (optional) - a splash of water if needed

1 large red or brown onion, finely chopped

1 Tbs sweet paprika

1-2 tsp dried garlic granules  (optional)

250 mL/8.5 oz stock  (chicken/veg./whatever)

150-200 mL (5-7 oz) crème fraîche or double cream

sea salt and freshly-ground black pepper

a handful of parsley (or chives, or dried oregano), chopped

To serve:

Brown rice   (I get Mr P. to cook up the rice, as he has the knack)

mushies

red onions

Method:

Once you've chopped the mushrooms, add half the olive oil and butter to a large frying pan

Tip the mushies into the heated oil/butter mixture, and cook over a high heat for a good 5 minutes or more till tender (stirring frequently)

Add the brandy, etc (or water), and stir in well for a minute or two

Then spoon them into a dish, and put aside while you make the sauce

Turn down the heat to medium, and add the rest of the olive oil and butter to the same frying pan

Now fry up your chopped onion till nicely golden and smelling oh-so-good (I'll have to air the house out again)

Stir in the paprika and garlic granules for 30 seconds, and add the stock

Let it come to a boil, and reduce it by a third

Stir in the crème fraîche, and simmer for a couple of minutes

Spoon the mushrooms back into the creamy sauce 

Season with salt and pepper

Serve up on brown rice, and strew chopped parsley over the top

Add some marinated chicken or tofu to the plate, if you are inclined

parsley

Notes:

Use whichever mushrooms you fancy, or a mix, and chop into quarters or whatever size you like (depends on the size of your mushroom too)

Can be served with chicken tenderloins or breast fillets, marinated in olive oil, herbs and seasoning for about 20 minutes, then baked or grilled till cooked thru

(Thanks to Norah McDermott of Kildare, who supplied this recipe to the ICA)

smiley mushies

gather your ingredients  (darn, I bought the wrong parsley!)

marinate your chicken or tofu

yep, delicious butter about to sizzle

put aside while you make the sauce

smelling delicious!

about to stir it all together

throw on your herbs!

I'm ready to eat!

(Joining in with Jo from BKD Cookbook Club; this month's theme is Comfort.)

cheeky little 'shroom